This raw cake is super simple and has become a staple within my home. It is lusciously moist, deliciously packed with flavour and is terribly addictive. Give it a try if you happen to have some extra carrots around.


Recipe for Raw Carrot Cake-letts
    • A dehydrator or a refrigerator if you do not own a dehydrator
    • Blender or Food Processor
    • A large bowl
    • 1 cups of dates
    • ½ cups of fresh orange juice
    • 3 cups of finely grated carrots
    • 3/4 cups of dried coconut
    • 1 tsp of orange zest
    • ½ cups of finely ground almonds or any nut of your choice
    • 2-3 tsp. cinnamon (depending on how much you like this wonderful spice)
    • 1 teaspoon nutmeg
    • 1 teaspoon ginger
    • ½ teaspoon of sea salt
    1. Mix the dates with the orange juice in a blender until you have a thick paste.
    2. Put the paste in the large bowl.
    3. In the large bowl, combine all of the ingredients together until they are well mixed.
    4. Using your hands, take out a handful of the mixture and form each into a ball.
    5. Then flatten into patties or into whatever shape you desire.
    6. Dehydrator version: Place onto the dehydrator sheets and dry for 6 to 10 hours until the cakes are dry to the touch.
    7. Refrigerator version: place the patties in little cakes into the refrigerator until they are firm.
      Ingredients for the Icing:
    • 2 cups of cashews
    • ½ of water
    • a tiny pinch of salt
    • 1/8 to ¼ cup of honey or agave syrup
    • 2 tbs. of coconut oil or butter
    • 1 tbs. of liquid vanilla
    Instructions for the Icing:
    1. Soak the cashews with the water for at least 30 minutes.
    2. Then blend in a blender until smooth.
    3. Add all of the other ingredients.
    4. The mixture will seem somewhat runny. But once you place it into the refrigerator, it will thicken after about an hour.
    5. Spread or spoon it on top of your carrot cake and enjoy the yummyness!

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